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Toasted Coconut and Caramel-Hot Fudge Poke Cake

Hot fudge, caramel and an abundance of toasted coconut make this easy poke cake a sweet-tooth’s dream.
By Tieghan Gerard
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Confession time: Until I baked this cake, I had never experienced the wonder that is a poke cake. At twenty years old, I feel like I have been missing out for far too long. If you haven’t made or enjoyed a poke cake, let me tell you that you are missing out. Not only is this cake easy, but it is beyond good. It’s moist and sweet with a taste akin to a fully loaded ice cream sundae, minus the ice cream. It feeds a crowd too, making it just the thing to serve at a summer get-together, holiday or birthday. 

To start, gather your ingredients.

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Prepare and bake Betty Crocker yellow cake mix as directed on the box, following the baking directions for a 13 x 9 pan.

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Allow the cake to cool 5 minutes and then poke the cake all over with the end of a wooden spoon.

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The holes should be about ½ inch apart, but there is absolutely no need to stress over it being perfect.

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Warm the prepared fudge sauce for 15 seconds in the microwave and then pour it over the warm cake.

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Spread that chocolate-y goodness evenly over the cake, then grab the pan with two hands and give it a good whack against the counter. (This helps the fudge sauce sink into the holes.) Stash the cake in the fridge for 10 minutes.

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Meanwhile, mix together 2 cups of the golden toasted coconut with ¼ cup of the caramel sauce.

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Remove the cake from the fridge and drizzle all but 2 tablespoons of the remaining caramel over the cake.

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Add the caramel-covered coconut. Then sprinkle with the remaining toasted coconut. Drizzle with the remaining 2 tablespoons of caramel. Cover and place in the fridge two hours or until ready to serve.

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Slice, serve and enjoy!

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And maybe grab a glass of milk too. This cake definitely calls for a cold glass milk, served on the side.

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